Categories: Pork
Ingredients
- 2 tbsp. packed dark brown sugar
- 2 tbsp. paprika
- 1 tbsp. garlic salt
- 1 1/2 tsp onion salt
- 1 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/4 tsp dried oregano
- 1/4 tsp ground cumin
- Black pepper
- 2 racks spare ribs (about 8 lbs. total)
- Kosher salt
- 2/3 cup pitted cherries
- 1/2 cup apple juice
- 1 large jalapeno, thinly sliced
- 1/4 cup packed dark brown sugar
- 1/4 cup honey
- 1 cup tomato-based barbecue sauce
Directions
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Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a low heat.
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Make the dry rub: Combine the brown sugar, paprika, garlic salt, onion salt, chili powder, cayenne, oregano, cumin and 3/4 tsp black pepper in a small bowl. Remove 2 tbsp. of the rub and set aside for the liquid seasoning.
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Prepare the ribs: Working with one rack at a time, slide a paring knife between the bone and the membrane, then pull off the membrane. Generously season the ribs all over with salt. Generously apply the dry rub on both sides.
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Place the ribs bone-side down on the cooler side of the grill over the drip pan. Cover the grill and cook until the meat is well browned, about 2 hours 15 minutes, adding more charcoal as needed. Transfer each rack to a large double layer of foil.
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Make the liquid seasoning: Combine the cherries, apple juice, jalapeno, brown sugar, honey and the reserved 2 tbsp. dry run in a food processor and liquefy. Measure out 1 cup of the liquid seasoning and set it aside for the glaze. Brush the remaining liquid seasoning on the ribs and tightly wrap in the foil. Return to the cooler side of the grill, cover the grill and cook until the ribs are tender, about 1 more hour.
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Make the glaze: Combine the barbecue sauce with the reserved 1 cup liquid seasoning in a small bowl. Remove the ribs from the grill and unwrap. Brush the glaze on both sides. Return to the grill over direct heat. Cover the grill and cook, turning the ribs halfway through, until caramelized, about 10 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.